is one of the recipes from a new contributor who
will be known as Mrs Susie. In the very near future
I will provide more information in the biography
section. Mrs Susie specialises in Oriental cooking.
An important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
Mrs Susie has this to say about this recipe:
is one of my favorite recipes. I had it at a
work potluck and found out the main ingredients
and went home and made it and made it and this
is now my final recipe. ".
pounds beef roast cut very thin (approx. 1/4")
8 - 10 cloves garlic minced (it's a lot I
know but trust me)
1/2 cup Kikkoman soy sauce
3/4 cup Aji Mirin (Japanese rice wine)
2 tsp. Sugar
2 green onions chopped (chop the greens also
and put in a serrate cup)
1 tsp. Sesame seed
2 tsp. Sesame seed oil
a rump roast and have butcher cut into very
thin slices, or freeze rump roast and take
out of freezer and let sit on the counter
until workable. (Still frozen but at least
you can cut it with a sharp knife - do not
use serrated knife)
in a zip lock bag.
rest of ingredients and place in bag with
meat. Seal bag, make sure ingredients are
well mixed in bag.
in fridge and turn every couple of hours (I
like to make mine 24 hours in advance) 15
minutes before serving time, take out of bag
and fry on medium heat.
the strip of meat on hot pan and, moving quickly,
fill the pan. As soon as pan is filled turn
over all the strips and as soon as last one
is turned, remove all from pan. This takes
about one minute to do. As soon as they are
brown on one side you turn them and as soon
as that side is done take then out. They cook
very quickly because the meat is so thin.
fills the house with a wonderful cooking smell.
will have a caramelized brown mixture in the
pan when you are finished. I add a little
water (1/4 - 1/2 cup) and make a thin gravy
that can be used with the rice you cook.
the top of the plate with chopped green onion
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".